Re: 115-Year-Old's Brain Was Sharp Until the End

[Guest guest]

--- Lana Gibbons <lana.m.gibbons@...> wrote:

> They say she was joking... but I couldn't help but to think that

> real brine pickled herring might actually be responsible.

> Full article here:

> http://dsc.discovery.com/news/2008/06/13/human-brain-aging.html

Lana, I saw that article too. Is pickled herring typically the whole

fish? I've never had it before. Unless some of the sardines I've

eaten were really herring

http://en.wikipedia.org/wiki/Herring

========================================

Herrings are small, oily fish of the genus Clupea found in the

shallow, temperate waters of the North Atlantic, the Baltic Sea, the

North Pacific, and the Mediterranean. There are 15 species of herring,

the most abundant of which is the Atlantic herring (Clupea harengus).

Herrings move in vast schools, coming in spring to the shores of

Europe and America, where they are caught, salted and smoked in great

quantities. Canned " sardines " (or pilchards) seen in supermarkets may

actually be sprats or round herrings.

Herring are very high in healthy long-chain Omega-3 fatty acids, EPA

and DHA[citation needed]. They are a source of vitamin D.

Large Baltic herring slightly exceeds recommended limits with respect

to PCB and dioxin. Nevertheless, the health benefits from the fatty

acids are more important than the theoretical risk from dioxin; their

cancer-reducing effect is statistically stronger than the

cancer-causing effect of PCB's and dioxins. The contaminant levels

depend on the age of the fish which can be inferred from their size.

Baltic herrings larger than 17 cm may be eaten twice a month, while

herrings smaller than 17 cm can be eaten freely.

Pickled herring is a delicacy popular in Europe and has become a basic

part of Jewish cuisine. Most cured herring uses a two-step curing

process. Initially, herring is cured with salt to extract water. The

second stage involves removing the salt and adding flavorings,

typically a vinegar, salt, sugar solution to which ingredients like

peppercorn, bay leaves and raw onions are added.

========================================

[Guest guest]

My parents ate it regularly when I was a child and it was pieces of fish,

not the whole fish. And they treated it as a special treat when they had it.

Kathy

Re: 115-Year-Old's Brain Was Sharp Until the End

--- Lana Gibbons <lana.m.gibbons@...> wrote:

> They say she was joking... but I couldn't help but to think that

> real brine pickled herring might actually be responsible.

> Full article here:

> http://dsc.discovery.com/news/2008/06/13/human-brain-aging.html

Lana, I saw that article too. Is pickled herring typically the whole

fish? I've never had it before. Unless some of the sardines I've

eaten were really herring

http://en.wikipedia.org/wiki/Herring

========================================

Herrings are small, oily fish of the genus Clupea found in the

shallow, temperate waters of the North Atlantic, the Baltic Sea, the

North Pacific, and the Mediterranean. There are 15 species of herring,

the most abundant of which is the Atlantic herring (Clupea harengus).

Herrings move in vast schools, coming in spring to the shores of

Europe and America, where they are caught, salted and smoked in great

quantities. Canned " sardines " (or pilchards) seen in supermarkets may

actually be sprats or round herrings.

Herring are very high in healthy long-chain Omega-3 fatty acids, EPA

and DHA[citation needed]. They are a source of vitamin D.

Large Baltic herring slightly exceeds recommended limits with respect

to PCB and dioxin. Nevertheless, the health benefits from the fatty

acids are more important than the theoretical risk from dioxin; their

cancer-reducing effect is statistically stronger than the

cancer-causing effect of PCB's and dioxins. The contaminant levels

depend on the age of the fish which can be inferred from their size.

Baltic herrings larger than 17 cm may be eaten twice a month, while

herrings smaller than 17 cm can be eaten freely.

Pickled herring is a delicacy popular in Europe and has become a basic

part of Jewish cuisine. Most cured herring uses a two-step curing

process. Initially, herring is cured with salt to extract water. The

second stage involves removing the salt and adding flavorings,

typically a vinegar, salt, sugar solution to which ingredients like

peppercorn, bay leaves and raw onions are added.

========================================

[Guest guest]

there's a recipe for pickled herring on p. 242 of NT. has anyone tried it? I've

had store-

bought pickled herring and it was pieces, not the whole fish. my in-laws used to

serve a

jar of it on the table at meals. it wasn't the main dish.

> > They say she was joking... but I couldn't help but to think that

> > real brine pickled herring might actually be responsible.

> > Full article here:

> > http://dsc.discovery.com/news/2008/06/13/human-brain-aging.html

>

> Lana, I saw that article too. Is pickled herring typically the whole

> fish? I've never had it before. Unless some of the sardines I've

> eaten were really herring

>

> http://en.wikipedia.org/wiki/Herring

> ========================================

> Herrings are small, oily fish of the genus Clupea found in the

> shallow, temperate waters of the North Atlantic, the Baltic Sea, the

> North Pacific, and the Mediterranean. There are 15 species of herring,

> the most abundant of which is the Atlantic herring (Clupea harengus).

> Herrings move in vast schools, coming in spring to the shores of

> Europe and America, where they are caught, salted and smoked in great

> quantities. Canned " sardines " (or pilchards) seen in supermarkets may

> actually be sprats or round herrings.

>

> Herring are very high in healthy long-chain Omega-3 fatty acids, EPA

> and DHA[citation needed]. They are a source of vitamin D.

>

> Large Baltic herring slightly exceeds recommended limits with respect

> to PCB and dioxin. Nevertheless, the health benefits from the fatty

> acids are more important than the theoretical risk from dioxin; their

> cancer-reducing effect is statistically stronger than the

> cancer-causing effect of PCB's and dioxins. The contaminant levels

> depend on the age of the fish which can be inferred from their size.

> Baltic herrings larger than 17 cm may be eaten twice a month, while

> herrings smaller than 17 cm can be eaten freely.

>

> Pickled herring is a delicacy popular in Europe and has become a basic

> part of Jewish cuisine. Most cured herring uses a two-step curing

> process. Initially, herring is cured with salt to extract water. The

> second stage involves removing the salt and adding flavorings,

> typically a vinegar, salt, sugar solution to which ingredients like

> peppercorn, bay leaves and raw onions are added.

> ========================================

>

>

>